Indian, Sri Lankan, Thai, Balinese and Malaysian are some of the cuisines that lay the foundation for Sarong as the most celebrated and truly Pan-Asian restaurant in Bali. Any visit to Bali is incomplete without a visit to this lavishly styled restaurant. The detailing is simply remarkable. Dim lighting, dark mahogany wooden tables, sparkling chandeliers and fashionable curtains create an aura of romance and comfort which leaves you completely mesmerized.
We started our dining experience with three starters. The first one to arrive was chicken in betel leaf with flat leaf, coriander, lime leaf, roasted chilli topped with capsicum relish. The sweetness from the capsicum relish, the zesty lime and the peppery flavour of the betel leaf made the dish first class.
The next starter to arrive was once again from the betel leaf family. Raw tuna combined with lemongrass shallots and lemon basil gave this dish an awesome twist.
To balance out the betel leaves, the grilled scallop with sweet crispy duck mixed in a Thai basil, coconut and peanut nam jim (hot thai dressing) had exuberating sour and tangy flavours.
My eyes lit up when I saw the mention of "from the tandoori" on the menu. The Indian in me was craving for some rich curries and tantalizing south Indian flavours.
The first mains we ordered was the Goan curry made with barramundi, okra, curry leaves, fenugreek and yogurt. Barramundi was moist and perfectly cooked and the spice factor of the dish including the slightly sweet and nutty flavours of fenugreek made the dish very enjoyable to eat.
Another signature dish from the house of Sarong was the Chicken Kasoori Methi kebabs marinated in saffron yogurt and served with green mango salad. If you are a lover of spice, this is a dish not to be missed.
Street-food recipes blended with the opulence of Sarong, this will prove to be your quintessential dining experience.
Getting a reservation is a good idea!!
Sarong
Jl. Petitenget No, 19 x
Kerobokan, Bali 80361
Indonesia
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| Betel Leaf Chicken and Tuna |
The next starter to arrive was once again from the betel leaf family. Raw tuna combined with lemongrass shallots and lemon basil gave this dish an awesome twist.
To balance out the betel leaves, the grilled scallop with sweet crispy duck mixed in a Thai basil, coconut and peanut nam jim (hot thai dressing) had exuberating sour and tangy flavours.
My eyes lit up when I saw the mention of "from the tandoori" on the menu. The Indian in me was craving for some rich curries and tantalizing south Indian flavours.
The first mains we ordered was the Goan curry made with barramundi, okra, curry leaves, fenugreek and yogurt. Barramundi was moist and perfectly cooked and the spice factor of the dish including the slightly sweet and nutty flavours of fenugreek made the dish very enjoyable to eat.
Another signature dish from the house of Sarong was the Chicken Kasoori Methi kebabs marinated in saffron yogurt and served with green mango salad. If you are a lover of spice, this is a dish not to be missed.
Street-food recipes blended with the opulence of Sarong, this will prove to be your quintessential dining experience.
Getting a reservation is a good idea!!
Sarong
Jl. Petitenget No, 19 x
Kerobokan, Bali 80361
Indonesia
Tel No: +62 361 4737 809
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